Categories: Sides
Ingredients
- 1 medium zucchini
- ⅔ c whole wheat pastry flour (or all-purpose)
- 1 large egg
- 3/4 cup whole wheat panko bread crumbs
- 3/4 tsp paprika
- 1/2 tsp salt
- 1/2 tsp ground pepper
- Olive oil cooking spray
- The sauce:
- 1/2 cup nonfat plain Greek yogurt
- 3 tbsp basil pesto
- ⅛ tsp salt
Directions
- Preheat the oven to 425 degrees F. Line a large baking sheet with foil and set a cooling rack on top of the baking sheet. Coat the cooling rack with cooking spray.
- Cut the zucchini into 3-inch long and ¼-inch thick pieces.
- Spoon the flour into a medium bowl. Whisk the egg in a separate bowl. In a third bowl, combine the breadcrumbs, paprika, salt and pepper.
- Working with several zucchini pieces at a time, dredge the zucchini in the flour, shaking off the excess. Dip the zucchini in the egg, then place it in the bread crumb mixture, covering completely.
- Transfer the coated zucchini pieces to the prepared rack, in a single layer. Repeat with remaining zucchini pieces.
- Light coat the zucchini with the cooking spray.
- Bake in the oven until the zucchini is tender and the breading is browned and crisp, about 15 minutes.
- Serve immediately with the dipping sauce.
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The sauce:
- In a small bowl, stir together the yogurt, pesto sand salt.